Jan's sweet chilli sauce

So much nicer than shop bought - and with a bit more bite.  The sauce will be quite hot when first made but will become less pungent over a few days.

Jan’s Sweet Chilli Sauce

250 g large red chillies (jalapeno or peppadew)

3 cups white vinegar (you can use brown)

2 cups water

2 cups white sugar

6 cloves of garlic (crushed)

2 tsp fresh ginger (grated)

1 tsp salt

Makes about 3 cups

Sterilise a jar or bottle with boiling water or in the dishwasher.

Remove the green stems from the chillies and chop coarsely with their seeds. 

Combine vinegar, water and sugar in a large heavy based saucepan.  Stir, without boiling, until the sugar is dissolved.  Process the liquid mixture with the remaining ingredients in a liquidiser or blender until finely chopped.

Return the mixture to the pan and boil, uncovered, for about 30 minutes - until the mixture is reduced by half to about 3 cups.  Let stand for 10 minutes before bottling.  Cool then refrigerate.